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I generally don’t like to visit a restaurant that’s holding a grand opening. I like to wait a little while, so they can get their bearings, work out the kinks and otherwise operate the way they should. We didn’t give such an opportunity to Caribe Restaurant on North Ninth Street. But we also didn’t plan on visiting it so close to its grand opening. It’s just that all the taco trucks we wanted to visit had closed up shop for the day. So out with Mexican food, up with Dominican for this July edition of Latino Lunch.

Anthony: There are times in this Latino Lunch thing when we find food so delicious, it changes your whole perspective on life. Other times, the food makes you wonder where in your life you made the wrong turn. Our latest outing, to Caribe Restaurant, falls in the latter category for sure.

The outside of the building was a shabby, but we have found some gems in places you wouldn’t look twice at. But I should have gone with my gut because now it hurts.

Lisa: I’m trying not to be too hard on them. I ordered beef and rice and beans and had sort of looked forward to something hearty. I liked how the beef was seasoned but it was chewy. And while my compadres thought it was dry, I didn’t mind the crunchy burnt part. I don’t know what the cut of beef it was. The rice had a slight beefy and salty flavor. It was ok. I liked Anthony’s pork better.

Adam: I decided long ago to not order the food from the steam tables, so I went with the mofongo, which had to be prepared in the kitchen. I also selected a fish dish, which was some kind of whitefish in a tomato-based sauce with onions and green peppers. The mofongo was meatless; the only options for it were shrimp or no shrimp.

Anthony: I ordered the stewed pork chunks and some yuca. To be honest, the pork wasn’t all that bad. It was juicy, albeit greasy. But it was also fatty and it had sneaky pieces of bone hidden in it. As I ordered the yuca, I told Adam and Lisa that yuca is the cuter, smarter big sister/brother to the potato. It is starchier and has a nice flavor that plays well with Latino food. This yuca was a little wonky: mealy in some places, dried out in other parts.

As for Lisa’s meat, it was as tough as beef jerky and was about as flavorful.

Lisa: I’ll insist the beef had some flavor. It was, like a lot of what we had, more salty than anything. Caribbean food is not necessarily spicy, true? That was my first experience with yuca and it wasn’t too bad. Good enough to have two pieces. Better with hot sauce. I felt like eating here was like eating at a new friend’s house — you aren’t sure about their style or tradition so you just need to try stuff and assume someone likes it.

Adam: I go to every place wanting to like the food. And, truth be told, I think the mofongo was the best dish. The problem was, it was so overloaded with salt I felt I was swallowing a shaker with every bite. The fish was good for a bite or two, but I got overwhelmed by the “fishy” taste and the fact that it was more chewy than flaky. Overall, this was a disappointment.

Anthony: That mofongo turned me into a raisin. And the fish was a few steps up from chum, but not that far from it.

Lisa’s rice and beans were not horrible though. I actually finished off a good portion of her beans and devoured a lot of her rice. I think that was more due to hunger than the actual flavor of either.

And to transition from the our general disappointment with Dominican spots in Reading, the physical space of this restaurant was a trip.

First, there was a hole in the ceiling. Second, there was a grill out in the open for some unknown reason. Third, there was an air conditioner on the floor that was apparently for sale. Fourth, there was an a graphic of an Italian chef on the wall because — I’m assuming — there was an Italian restaurant there at some point in time. Fifth, There were just random chairs stacked around the dining area. Sixth, there were only a few tables in the place, but then again I’m not sure I would want to take advantage of seating under a gap in the ceiling. Seventh, the mop bucket chilling next to the drinks. Eighth, the ubiquitous steam tables held only a few options. And finally, the industrial cleaner smell.

This place scored an easy 8/10 on the grimy scale. But at least the tables weren’t sticky.

The sign out front said grand opening, but it really looked like this place was nowhere near ready to the serving food. But lo and behold, there was actually a good stream of traffic of people coming in for lunch for some reason.

Adam: The fact that Caribe was busy gives me hope they’ll succeed. But I think that restaurants that serve most of their food from steam tables just aren’t my thing (with some exceptions, including Fourth and Penn Restaurant). The two best Caribbean restaurants we’ve been to, Cristina’s and Mi Casa Su Casa, serve all their food from the kitchen.

I remain optimistic that there are more good Caribbean restaurants in the city. If you have any tips, email arichter@readingeagle.com, lscheid@readingeagle.com or aorozco@readingeagle.com.

Want to see where we’ve been so far? Check out our interactive map below:

Lupita’s Mexican Cart can be found most days at Fifth and Penn Streets.

We should have picked another day.

On a Thursday, Anthony Orozco, Lisa Scheid and I went out to continue our monthly survey of Latino lunch spots. For the second straight month (third for me) we decided on a taco truck in downtown Reading.

But we went on a Thursday. The day of the Penn Street Market. So we passed a block-long line of food stands and produce vendors on our way to dine on delicious food served in a truck. I felt a little guilty passing by what would have surely been healthier items.

Still, I regret nothing.

This month we visited Lupita’s Mexican Cart, which you can find most days on the corner of Fifth and Penn streets.

Anthony: To be honest, I never paid much mind to this cart. I think I saw the hot dog decal on it and quickly wrote it off as something I didn’t want any business with. When we approached, I took note of the saint decorating the inside of the cart as well as the Mexican-style chips for sale. The two Mexican ladies inside also quelled my fears.

Lisa: Aw, I loved the saint card: St. Martin of Tours, patron of many things including the poor and alcoholics. Can you judge a cart by the pictures of the dishes plastered in the windows? They did entice me to consider the ceviche tostada. The pictures and encouragement from Anthony saying “why not” pushed me to order the ceviche and chicken tostadas.

Adam: Anthony, I remember suggesting this place to you and your response was, “The hot dog cart?” Thankfully, they don’t offer a frankfurter as an alternative filling for the tacos, but I wouldn’t be surprised if they would make one on request. And while I like the occasional ‘dog at a ballgame, today I didn’t dare go for such a gross combination. My tastes were more mainstream: tres tacos y arroz y frijoles. And hot sauce. Oh, yes, hot sauce.

Anthony: I’m sure that regular readers (I know we have to have SOME) can guess what I ordered. As usual I go three tacos: chicken, beef and pork. But checking out the surprisingly large variety of food they had, I wanted to get something else, something exciting and unmistakably Mexican. They had enchiladas, platters and so many other options. But I saw the elote and I was sold. The corn on the cob has a special place in my heart as one of the first street foods I ate in my first trip to Mexico when I was a teenager. Like any red-blooded American, of course I have had corn on the cob before. But Mexican elote is covered in creams sauces and spices. I’m not a huge fan of elote but I thought I’d get it for the nostalgia.

Lisa: I had a bite of the elote and I liked it, even without the creams. I went back the next day and got one for myself. The corn was pretty juicy and I discovered it was cooked in the husk. The second time the elote was not as spiced as Anthony’s but it was still good, not your typical boiled corn. I also went back for another chicken tostada. The chicken was moist and grilled and tasty. I was impressed with the fresh avocado, too. (It seemed like an extra touch you wouldn’t find at a food truck.) I liked the ceviche, too. There was more pollock than shrimp in it but I think I’d have it again if I was in the mood. The tostada was crunchy and lettuce and tomato, fresh. This may be my new downtown go-to lunch.

Adam: I was most impressed with the chicken taco. It was well seasoned and had a nice kick to it. I thought the exact same thing about the hot sauces. The green, or “mild,” sauce was jalapeño-based. It flared in my mouth for a second, then faded. The red sauce was much more potent. It’s made from a chipotle pepper and had a smoky taste that lingered. Either made for a good complement to the tacos. The beans that came with the rice and beans were refried. They offset the slightly bland taste of the rice.

I didn’t try the elote, a decision I now regret. But I don’t mind missing out on the ceviche tostadas, given my hatred of all things shrimp.

Anthony, what did you think of the steak taco?

Anthony: Unfortunately, the steak and the pork for that matter, didn’t really hold up. The tortillas were lightly toasted and perfect and they were topped with onions and cilantro. But the meat itself was finely diced, crispy and fatty. It left a lot to be desired. The green sauce helped the steak tacos out a lot. The salsa verde was in my opinion the better of the two sauces. It had a pretty good bite for being the more mild of the two and though I go for hotter, I liked it much more than the chipotle red sauce. The tacos weren’t horrible, but definitely needed some actual meat to them. Per usual, I inhaled my tacos and I was happy that I ordered the elote, which was pretty dang delicious. I also snuck a bite of Lisa’s fish tostada. I thought it was a nice juxtaposition of double-deep fried tortilla and light seafood.

Lisa: This inspired me to track down some taco recipes. It was beef barbacoa using brisket but I used chuck because it was on sale, a little fattier. I remembered how Anthony talked about not being a chipotle fan but this was not too smoky and nicely spicy and moist, probably due to eight hours in the slow cooker. I also doubled the meat and kept the same seasoning.

Adam: OK, I vote that the next installment of “Latino Lunch” convenes at Lisa’s house.

I agree that the meat wasn’t as good as the chicken. Strange that the latter would be cooked to perfection and the former would be a little dried out, but you have to expect some shortcomings when the kitchen is (a) on wheels and (b) about the size of an ATM. But Anthony and I disagree on the better sauce. I preferred the red. It added some nice smokiness to the tacos and had a really good punch.

I was excited to try Lupita’s because their menu is more expansive than you’d expect from a modest food truck. I do wish I had been more adventurous and gotten something besides mere tacos, but perhaps I’ll have to make a return visit.

Anthony: Though I wasn’t too impressed by the steak and pork, I would absolutely recommend Lupita’s to anyone who works or lives in Reading. Lupita herself is usually working away in the small stand, using the family recipes she learned back home in Michoacan, Mexico. She has been in the United States for nearly three-decades and has had the business for five years already. She has not Americanized her flavors and we always appreciate that.

As we noted, she offers a lot of dishes and I am confident that I will be back to her cart to see what else she has to offer.

Adam: You can find out where we’ve been so far by checking out the map below. If you have feedback or suggestions for a future Latino Lunch spot, email arichter@readingeagle.com or aorozco@readingeagle.com.

I went to Kino’s Tacos, a yellow truck parked on the east side of South Sixth Street, outside the building that replaced Pomeroy’s Department Store. Old-time Reading folks would remember that as one of the mainstay department stores of downtown back in the day; I remember it as one of two places where I would get “Star Wars” action figures.

There were no taco trucks downtown in those days. So at least in that way, downtown Reading has improved a great deal.

Kino’s Tacos can be found most weekdays at Sixth and Penn streets in downtown Reading.

Kino’s Tacos has a relatively diverse menu: tostadas, burritos, quesadillas and pastelillos — “hot pockets with meat and cheese,” is how the woman in the truck described them to me. Had I been feeling adventurous, I might have tried one. As it is, I had already placed my order for tacos.

The selection in tacos is simple. You get your choice of beef, chicken or pork, and you can order them “with everything,” if you like. “With everything” includes cheese, sour cream and tomatoes. I had expected the traditional Mexican toppings of just cilantro and onions.

No matter. The tacos also didn’t have that second shell to which I’ve grown accustomed. After a few minutes of neglect at my desk, the shells got a little soggy.

Short take: Lots of meat, not much shell.

As far as taste goes, they were above average. The chicken had a hint of seasoning and, more importantly, hadn’t dried out — not even while sequestered in its aluminum-foil wrapping within a brown paper bag for the 10 minutes or so it took me to get from the truck back to my desk.

The steak was fine, but didn’t stand out as much. That could be because I was so impressed with the chicken, and anything else would have been overshadowed by it.

Next time, I’d try the pork, just to be adventurous. Not sure I’d try the pastelillos, however. I’m not sure I’m that adventurous.

We got a nice surprise in the email box a little while ago: A nice letter from our fan.

A man named Jason wrote to say he enjoys the recommendations, and in passing made one of his own: Taqueria El Puente.

Reading Eagle: Adam (Richter)

The restaurant is attached to a grocery store on North Sixth Street in Reading, set off from the street far enough that it’s easy to miss. That didn’t keep them from doing steady business. We took that as a sign that Jason had steered us in the right direction.

Adam: Once again, I was the sole Anglo in the restaurant, but I didn’t feel out of place a bit. The menu was prominent, the prices clear and a smaller menu on the counter explained what the dishes were to those of us too ignorant to know what things like flautas are. Of the eight or nine tables, six were filled at any given time while we were there. And though the outside isn’t anything impressive, the interior was painted a vivid orange and decorated with brightly colored ceramics along the walls.

Anthony: The vibe was lively and welcoming. Univision was on the TV and ranchera music was bumping from the kitchen — always a good sign.

We ordered at the register and the fella behind the counter looked as if he was doing his share of the cooking. The man was willing to speak as much English as he could to serve Adam and Adam did pretty well in Spanish. He’s gotten plenty of practice ordering “dos tacos, por favor.”

Adam: I fancy I’m well on my way to being a polyglot – or, in this case, a polyglutton.

Flautas at Taqueria El Puente

For lunch, I ordered the requisite tacos – one chicken, one chorizo – and a plate of flautas, tortillas stuffed with chicken, rolled like flutes (get it?) and covered with lettuce and cheese. I was pleasantly surprised to find that the flautas were baked, not deep fried. I wouldn’t call them a light lunch, but they weren’t greasy, as I feared they would be.

Anthony: I got three tacos; two beef, one chicken, cilantro and onion on them all. I also got a sope, since I kind of fell in love with them from La Cocina Picante. For how busy the place was and how few workers were in the kitchen, we got our food without too much of a wait.

Tres tacos

The beef tacos were soft, juicy and not fatty. The chicken was pretty unusual. It was not stewed and neither was it dyed red from seasoning. The chicken was seasoned just enough and was not dry. El Puente has been around for about 20 years and they also make their own tortillas right across the street. The tortillas are popular at many local restaurants and I think the tacos really benefited from their freshness.

Sope

The sope was way smaller than others we have had in the past. It was about the size of a saucer and actually quite cute. It was crunchier than many sopes I’ve had before, which I attribute to their size but the center was nice and soft. It was stacked with beans, steak and lettuce.

But I would be remiss if I forgot to mention the dish of grilled jalapenos at the counter. They were grilled perfectly. They were toasted but not soggy, were firm and packed a big punch. It may be something easily overlooked, but those little details really sell a place to me.

Adam: I agree, although I prefer details like a listing of the foods available and the prices of same. My needs are simple. But I was also impressed with the menu’s variety. For what seemed like a small kitchen, the place had way more than just tacos and taco-similar items (tortillas, meat, and some kind of vegetable). You could also get menudo, which is soup that tastes like a cow’s unwashed foot, or caldo de camaron, a perfectly good soup that is ruined with the addition of shrimp.

I’m not a fan of either (can you tell?) but I am glad they’re on the menu, for diners more adventuresome than I.

Anthony: After our meal, Adam and I burned some calories taking a stroll through the store attached to the taqueria. This place rocks. It is a cornucopia of knick-knacks, Virgin Marys, boots, clothes, meat, produce, DVDs, magazines, quinceañera dresses and Selena mirrors.

Adam: It is a much larger commercial enterprise than the modest exterior would have you believe, that’s for sure. Overall, I was pleased with the food at Taqueria El Puente.

That said, I look forward to adding some diversity to our log. In March, we’ll hit a Latino place that serves something besides Mexican food. Have any suggestions? Tweet @AnthonyOrozco20 or @AdamRichterRE, or find us on Facebook.

Meanwhile, you can find where we’ve been with this handy interactive map:

January finally blasted us with some frigid weather, so it seemed appropriate on Wednesday to warm up with some spicy food. That’s as good an excuse as any for us to find a new spot for our monthly Latino Lunch series. This month we went to La Cocina Picante, a Mexican restaurant in the 300 block of North Ninth Street. It’s in the middle of a block that has a mix of homes and businesses. A janitorial supply company is down the block and across the street. On the corner is Salino’s a Greek and Italian food importer that’s been a fixture in the neighborhood for what seems like forever.

Adam: We’ve been to enough of these neighborhood Latino restaurants that I expect a certain atmosphere: Minimal decoration, low lighting and a lack of menus. La Cocina Picante didn’t have this feel. The decorations ARE minimal, don’t get me wrong; save for a TV set showing Univision and a framed “Last Supper” print, the walls on one side are mostly bare. But the opposite wall has a mirror running the length of the dining room and the place is brightly lit, making for an inviting atmosphere. As for menus – well, they don’t have takeout menus, but all the items available were represented on a large sign above the counter in the back.

Anthony: With the latest news about the connection between telenovela star Kate Del Castillo and drug kingpin Joaquín “El Chapo” Guzmán on TV, we ordered a myriad of foods offered on the menu banner.

Anthony’s lunch.

I ordered a chicken taco, because I cannot pass up the chance to compare tacos in the city. I also got a tamale, which is out of the norm for me because I do not really have a taste for the flavor or consistency of corn meal. And to top it all off, I got a tall, proud sope. The lady at the counter spoke only Spanish, and I am happy to say Adam held his own when it came to order his food.

Adam: I wouldn’t attribute that to a growing fluency in Spanish. I’ve just learned that whenever someone at a restaurant asks me if I want [fill in the blank], the answer is yes – whether or not I understand what the person is saying.

The fries with Adam’s huarache were really unnecessary.

I ordered a huarache and a chicken taco (see tacos, need to compare, above). The woman warned me that the huarache is huge, and it is. The tortilla is about the size of a hubcap. But one huarache equals about three days of lunches, so I had no qualms about ordering such a “gigante” (my word, not hers) meal.
Then, of course, I saw they had soup. So I had to order that, too.

Anthony: I started with that taco because I cannot seem to shake my Mexican tendencies. I’m pleased to say that it was delicious. We have come across some tacos that suffer from the meat being diced too finely or worse, too dry. This meat was pulled/shredded and really juicy. Topped with the usual cilantro, onion and lime on two corn tortillas, the taco was excellent.

Adam: I agree that the taco was excellent. I really had no complaints about the food, except the menudo. I didn’t order it; I just remember how much I hated it last time and I’m sad it exists in the world.
My huarache was far from light – it’s impossible to make one so – but it was delicious without being overly heavy. The tortilla was grilled, the chorizo was not too spicy and the filling was light on cheese. The last couple times I’ve tried a huarache it’s been overly cheesy. I’m sure that appeals to some people, but not to me. I wasn’t a fan of the fries that came with the huarache. Talk about overkill.

Caldo de res, before picture

The real star was the caldo de res, a beef soup that’s similar to a stew with thin broth. Served with a cup of diced onions and cilantro and a half-avocado, it had carrots, cabbage, potatoes and zucchini, as well as chunks of beef the size of a toddler’s fist. I could have gotten this all by itself and been sated.

Anthony: The soup was perfect for the weather. It was not overly salty and had a lot of veggies. I had to give them a golf clap for that.
As for the tamale, I’m not sure if they used a certain type of masa or if I am just growing accustomed to it, but I was not at all turned off by the corn meal. The chicken inside was juicy and it was accompanied by a leafy green. I should have asked what it was, but my journalism ethics took a back seat to my unbridled feasting.
Now the sope was a great choice. It is a masa base covered in beans, steak, lettuce, onions, avocado and cheese. The edges were crispy and even crunchy, the center was soft and warm. Eaten like a personal pizza, it was gone before I knew it. That isn’t a commentary on its size, as it was substantial. It is a commentary on how delightful it was.

Caldo de rez, after picture. What can I say? It was filling.

Adam: Overall I was pleased with La Cocina Picante, with a few notes about the menu: First, good for them for having non-meat items (a few dishes contain shrimp). Second, the photos on the overhead menu board reflected what we got on our plates. Third, I’m glad that with my limited Spanish the owner and I could understand each other. I do wish they had take-out menus, and I wish the menu had prices. We suffered sticker-shock from the bill – which, while reasonable, was unexpected. Don’t ask me how much a taco is, because the one I ordered came with a huarache, caldo de rez, tamale, a second taco and a sope.
Finally, I was impressed with the presentation. The food really looked good on the plates, which is something that not every restaurant takes care to do.

Anthony: It should also be noted that this place is cash-only. So when I saw the $35 check, I’m glad that Adam was prepared with some greenbacks.
I enjoyed this place for many of the reason Adam mentions, but most of all, I’ve overlooked it for a while. I’ve been to that area numerous times and never felt inspired to step in and get a meal. I’ve actively chosen not to go in. And now I am kind of kicking myself because it was quality food and fairly good service. The food is fresh, the atmosphere is bright and the flavors are on point.

Check out the other Latino restaurants we’ve visited and share your thoughts in the comments:

Despite the warmish weather in this, the last month of the year, the “Latino Lunch” series failed to make it to a taco truck. Hopefully in 2016 we will check out Reading’s inventory of mobile taco establishments.

Anthony: For this installment, Adam and I headed to the south side to Dalianny Restaurant on South Seventh Street. But unfortunately, the doors were closed and no one was home.

Never being deterred from a Latino Lunch outing, we headed up to the north side to find another Dominican eatery.

Soon enough we found ourselves in the colorful space that is Jariel Spanish Restaurant at 346 N. Sixth St.

Adam: Colorful is right. The walls are bright salmon-pink with broad accents of lime green. Potted plants and flower vases are everywhere, making Jariel much more homey than some other steam-table restaurants we’ve visited.

Not sure why they covered up that incredible fireplace. (Reading Eagle: Anthony Orozco)

The building also has a fireplace with colorful tile and a dark wood mantle. I don’t know if the fireplace worked, as our table abutted it. My advice to the owner would be to move the table elsewhere.

Anthony: As noted, the food was strictly served out of a steam table. There was no menu and whatever was out on the table made up the menu for the day. Before I describe the food, I think I should also point out some quirky aspects of this place. First, food was served at the counter on a lunch tray that patrons then carry to their table. Second, there were two prominently displayed Coca-Cola refrigerators in the restaurant, neither of which held drinks.

For the meal, I ordered some of the carne with a gigantic, serving of mangu, or smashed green plantains. Both were topped with bright purple pickled onion.

Adam: I had some roast chicken and steamed platanos, also served with pickled onions. In my humble opinion, those were the highlight of the meal. Roast chicken is generally good no matter what Latino restaurant you go to. Steamed plantains tend to have exactly as much flavor as it sounds like they have. But the pickled onions complemented everything really well.

I enjoyed the mangu – and not just because it’s one letter off from an awesome fruit (no, not kangu).. But it was a bit starchy and heavy for my taste. I give Jariel credit for offering not one, but three vegetarian options: In addition to the dishes we ordered, we also tried coyota, a tomato-based vegetable dish. That’s three more vegetarian dishes than we’ve seen at some Latino restaurants around the city.

Anthony: The mangu was pretty good, but again, the steam tables really did it a disservice. Some of the edges were overcooked into a starchy film and the meat also suffered from the same overheating. I would have to say that my favorite part of the meal was the roasted chicken, but as Adam said, the roasted chicken tastes about the same no matter where you go.

WHen we pulled out our wallets to pay, we ran into another patron who was picking up some food to go.

He ordered a drink to go and that’s when we saw it: a gallon jug of bright orange liquid.

Adam: I had to try it, even though I knew little about what it was. Turns out, the bright orange liquid had the consistency, more or less, of a smoothie and the taste exactly like a creamsicle. I found it a little too sweet, but I can definitely see the appeal.

Overall, I liked the fact that we found two dishes here that we haven’t seen at other Latino restaurants. In hindsight, I think the tomato-based vegetable dish served over rice would make a great lunch. Live and learn. The Latino community in Reading has so many microcosms, and it’s fascinating to learn what they eat.

Having said that, one element made me a little uncomfortable. The complete lack of a menu and my extremely limited Spanish skills made it tough for me to figure out what to order. (For the record, I am NOT a proponent of “This is America; speak English!”) The service was friendly, the place was clean and the food was decent. But it’s easy to feel lost and a little helpless at restaurants like this if you don’t speak the language and don’t have any menus or other ways of identifying the food.

I also recognize that’s probably how every single non-native speaker feels about going into just about any other establishment in the area that doesn’t offer bilingual signage. Guess now the shoe’s on the other foot. But I’m not likely to go back to Jariel without someone who speaks Spanish.

Anthony: I think Jariel is a simple neighborhood joint that offers the staples that you mind find on a Dominican dinner table any given night. So while it may not have been the most delicious meal I’ve had in Reading, it was cool to stop by and give it a try. Jariel also caters, though I can imagine it being quite a production for the small operation to feed a large number of people at one time, but at least they are trying. I don’t think I would ever go back there, because there was nothing that really stood out as especially good or unique, but I also wouldn’t go out of my way to not eat there.

Sometimes there’s nothing better than the comfort food you find in diners: Chrome and linoleum-bedecked restaurants with sturdy tables and big windows, serving familiar staples like meatloaf, burgers and omelets (though usually not on the same plate.)

Such a place still exists on North Ninth Street in Reading, although the comfort food is now Mexican. Taqueria Durango, a restaurant/bodega on North Ninth Street, occupies what used to be a traditional diner. In place of the meatloaf, burgers and omelets are tacos, gorditas and quesadillas.

“You’re going to get some real food now,” a patron told me when I walked in.

Anthony: This place is part taqueria and part one-stop-shop for all products Latino. They had baked goods, churros, all types of chips, spices, meats, Jarritos, hygeine products and of course chanclas.

They also sold some Cabbage Patch-inspired Virgin mary statues. In short, this taqueria was one of a kind.

The interior of Durango. On this side, it still looks just like a diner.

Adam: I liked the giant boxes of produce in front of the counter where you order: mangoes, peppers and apples. I think the peppers were selling for a buck a pound, which sounds like a good price. The menu was incredibly simple, although incredibly frustrating if you’re a vegetarian: One sign for the types of foods (tacos, burritos, etc.) and one for the types of meat you can have with the former. Note I said types of meat: No vegetarian option was available, not even cactus.

A barbacoa gordita

Anthony: I was in a particularly carnivorous mood that day, so I wasn’t at all disappointed. I ordered three tacos; one bistec (steak/beef), one chicken and one carnitas. I also shamelessly ordered a barbacoa gordita.

The healthy option.

Adam: I tried to get a slightly healthier meal, with TWO chicken tacos and a bistec taco, and a chorizo gorditas – two words that sound made for each other, like potato frittata, if you ask me.

Anthony: That last comment is partly the reason why I enjoy doing this with you Adam, those idiosyncratic observations. The other reason is that every once in a while (and more so lately) I get to stuff my face with quality tacos.

These tacos were darn-near perfect. I think Adam hit the nail on the head when he said that they may have been better than Jimenez Taqueria, which we gave a rave review. The bistec was perfectly diced and juicy. The carnitas were succulent and flavorful. The chicken was not at all dry and super delicious with an adobo rub. And please, God, don’t let me forget to mention the corn tortillas. They were so fresh, double stacked and presumably grilled right next to the meats. The outer layer was lightly toasted and just crispy enough. By the time I was scarfing down my last bit of tortilla goodness, I was practically on my knees thanking Cabbage Patch Mary for blessing us with these tacos.

Admittedly, I may be exaggerating, but not by much.

Adam: If I have learned anything from our monthly culinary adventures, Anthony, it’s that I need to start exercising a hell of a lot more to work off these meals. The other thing I’ve learned is that the tortilla makes the taco: Whether it’s flour or corn, whether it’s grilled or raw. In this case, the tortillas were among the best I’ve ever had: Corn tortillas fresh off the grill. They were a little hot to touch when they first came out, but worth waiting the minute or so it took so I wouldn’t burn my fingertips off. You’re right about the chicken, too. I’ve come to expect chicken tacos to be a little dry, but these were perfect: moist and flavorful thanks to that adobo rub.

Anthony: And showing no sign of letting up, I moved right on to the barbacoa gordita. The barbacoa beef, lettuce and Chihuahua cheese stuffed into a corn tortilla was pretty nice. The stewy juices from the meat sogged up the tortilla and dripped out of the gordita. That description is a little unappetizing but it was really good. With that decadent meat and soft white cheese, it lived up to its name: gordita (little fat girl).

Adam: On that note: My main criticism is one I’ve mentioned many times before: The lack of healthy options at Taqueria Durango and similar places is a little troubling. The tacos are great, but a meatless option would be nice. I do wish some of these places offered fare that didn’t make me worry about making it to 50.

That said, the tacos here are a delicious treat. Don’t think I’d eat here every day, unless I jogged here from the office and jogged back. Then I could justify such a delicious indulgence.

Anthony: All in all, this place is a Reading gem that I will definitely be visiting again.

Anthony: With the gray skies looming and our spirits low with the onset of fall, Adam Richter and I needed some comfort food (read: tacos).
We weren’t playing around an we had our sights set on the popular and very Mexican Taqueria Jimenez at 810 Oley St. in Reading.

Adam: We barely got this in under the wire, but here is the September installment of Latino Lunch. The last day of the month was a perfect time to get our taco fix. We went to Taqueria Jimenez, which sits in a shopping center next to an all-you-can-eat buffet restaurant. Thankfully we didn’t get confused. Taqueria Jiminez has a large menu, but as Anthony points out, we were only interested in one section.

Anthony: The place was bustling with patrons. Though many were Latino, I also spotted some of our gringo brethren and some black folks in there. The waitress was bilingual and the sounds of Spanglish and telenovelas filled the air.

Adam: I especially liked the plethora of bullfighting memorabilia on the walls. One poster, which appeared to be antique, really caught my eye. Whatever you think of the sport – and for the record, whenever I read “Ferdinand” to my kid I always root for the bull – it makes for some fantastic art.

Anthony: We took a gander at the menu and jumped right into the tacos. I ordered three, one chicken, one steak and one that was pork and pineapple. I ordered mine with “everything,” meaning the customary onion and cilantro. The tacos also came with lime wedges, a radish and a bright red, spicy, grilled jalapeño.

Adam: In an attempt to be somewhat healthy, I ordered three tacos as well – a healthier option than ordering six, which I could have easily done. I got two chicken tacos and one cactus. Finally, after more than a year, I found a vegetarian option for Latino food. The cactus did not disappoint, either. It was light, crispy and had a mild flavor. It reminded me of a bell pepper. The chicken was a little dry, but some fresh-squeezed lime juice, tomatillo sauce and picante sauce helped nicely.

Anthony: The lime was a big help to the just-slightly dry chicken. The steak taco was fantastic. I rarely eat red meat and these tacos made me angry that I deprive myself of such deliciousness. The cuts of meat were the perfect size. Though the steak was great, I think the pork and pinapple taco stole the show. The pineapple flavor was very understated and really complemented the smokey, savory pork. I would go back for even just an order of only the pork and pineapple tacos for sure. I got a taste of the cactus taco and was pleasantly surprised with the flavor and consistency of the cactus; kind of a hardier green pepper taste and feel.

Adam: I gotta say, the corn tortillas on which the tacos were served were equally fantastic. Anthony, you pointed out that typically soft tacos need double tortillas because they flake and fall apart easily. That wasn’t the case with these. They were so soft and warm I had to wait a few minutes before they were cool enough to grab. Definitely worth the wait, though.
The non-taco dish we tried was a sope, a kind of cornmeal pancake on which was served shredded lettuce, tomatoes, chicken, refried beans and an avocado. I like just about everything in the ingredients list, but the cornmeal tasted a little doughy. I probably would have been more favorable to it if I hadn’t had three of the best tacos of my life just minutes before.

Anthony: Yes the sope was in the terrible position of following an act that brought the house down. The beans, chicken and vegetables of the sope just could not live up to the flavors of those tacos. I can imagine the dish being a favorite for others. In fact, I actually saw a handful of other diners with sopes. But I am not a fan of cornmeal base. I mean, I’m pretty picky about my tamales due to my lack of enthusiasm for cornmeal. But that’s just preference I suppose.

Adam: I actually don’t mind cornmeal as much as you do. I like the occasional tamale. But you’re right. The sope reminded me of the time I saw The Beastie Boys play Lollapalooza, only to have Smashing Pumpkins be the closing act. In this metaphor, the tacos were the Beastie Boys.

It does not surprise me at all that Taquiera Jimenez draws a sizable lunch crowd.

Anthony Orozco and I continued our quest to sample every Latino restaurant in Reading with a trip to El Bohio on North Fifth Street. The small restaurant has about four seats, so it’s mostly a take-out joint. Business was brisk the day we visited. Anthony and I bucked the trend and dined in.

Sadly, no art exists. Due to a technical glitch I lost every photo I took of our lunch here. Sorry.

You can check out the restaurant here:

Adam: I really liked the empanada. The dough was lighter and flakier than other places we’ve visited. I’m learning, though, that “light” is a term not often applicable to Caribbean food.

Anthony: I liked this place as soon as I walked in. This was place only has three stools to sit on and a backseat of a car placed conspicuously behind the counter.

The empanadas were really light, with the exception of the ground beef and seeming Velveeta cheese. Way more decadent than what I usually choose to eat, but undeniably delicious.

Adam: I think decadent describes just about all the food there. Surprisingly, I liked the pig stomach (which, BTW, is NOT anything like pork belly). It was a bit gamy when I tried it on its own, but mixed in with rice and beans I could see the appeal.

What did you think of the rice and beans?

Anthony: The rice and beans were pretty standard, though I was suprized at how much rice I gobbled down. Something about the ultra saltiness makes you come back for more. And even if they weren’t anything special, they complemented my main dish very well.

Adam: Saltiness was the flavor of the day. I thought all the dishes were tasty, but really high in sodium. I also note with some disappointment that of the many, many dishes available, none were vegetarian. Not even the empanadas had a meatless option.

Anthony: Mmmmmmm, dead animals. I got the steak with peppers. It actually wasn’t that bad for such a tiny place. To be honest, I did not think that such a little hidden take out place was going to be good at all. But when you have Puerto Ricans in the kitchen, they can’t help but do their food some justice.

Adam: I agree. I was pleasantly surprised. I made a New Year’s resolution to eat healthier this year, but if I slip up, I’m definitely coming back to El Bohio. My one regret is that I lost every single photo of our trip. Including the pictures of you eating pig stomach.

Anthony: That pig stomach was … interesting. It may be best that there is no surviving photographic evidence since this is a family publication. But all in all, I dug the place. If I were the type of guy to bar hop, I could easily see me taking advantage of this quick, savory and affordable food this place has to offer.